Authentic Tripuri Mosdeng Serma with Warm Steamed Rice
A fiery and tangy traditional Tripura chutney featuring sun-dried berma fish, fiery local green chillies, and charred tomatoes. Pounded to a coarse paste, it delivers a punchy smoky flavour that pairs wonderfully with plain rice.
25min
Total Time
4
Servings
Tripuri
Cuisine
Recipe
1
Dry roast the berma fish in a pan for 2 to 3 minutes until aromatic, then set aside.
2
Char the tomatoes and green chillies directly over an open flame until the skin is blistered and smoky.
3
In a traditional mortar and pestle, combine the roasted berma, charred chillies, and garlic cloves.
4
Pound the ingredients together into a coarse mixture.
5
Add the charred tomatoes and fresh coriander leaves to the mortar, continuing to pound until well combined but maintaining a chunky texture.
6
Season with salt to taste and serve immediately with warm steamed rice.
Ingredients
50g dried berma (fermented fish)
10-12 fiery green chillies
3 ripe tomatoes, charred on an open flame
4 cloves garlic, peeled
1 small bunch fresh coriander leaves
Salt to taste
*This AI-generated recipe may contain inaccuracies.